Coffee is one of the most popular beverages in the world, with millions of people enjoying it every day. Whether you prefer it hot or cold, black or with cream and sugar, there’s no denying that coffee is a delicious and energizing drink. But have you ever wondered how to describe the taste and aroma of coffee? This is where the coffee flavor wheel comes in.
The coffee flavor wheel is a tool used by coffee professionals to describe the taste and aroma of coffee in a standardized way. It was developed by the Specialty Coffee Association of America (SCAA) in 1995 and has since been updated and refined by the coffee industry.
The wheel is divided into three main categories: aroma, flavor, and aftertaste. Each category has several subcategories, and each subcategory has a range of descriptors that can be used to describe the coffee’s taste and aroma. Let’s take a closer look at each category and what it represents.
Aroma
The aroma of coffee refers to the smell of the coffee before you taste it. It’s often the first thing you notice when you take a sip of coffee. The aroma category on the coffee flavor wheel is divided into six subcategories:
Floral: This subcategory includes descriptors such as jasmine, lavender, and rose. These are the aromas that are associated with flowers.
Fruity: This subcategory includes descriptors such as berry, citrus, and tropical fruit. These are the aromas that are associated with fruit.
Nutty: This subcategory includes descriptors such as almond, hazelnut, and walnut. These are the aromas that are associated with nuts.
Roasted: This subcategory includes descriptors such as smoky, burnt, and charcoal. These are the aromas that are associated with the roasting process.
Spicy: This subcategory includes descriptors such as cinnamon, clove, and nutmeg. These are the aromas that are associated with spices.
Sweet: This subcategory includes descriptors such as caramel, chocolate, and vanilla. These are the aromas that are associated with sweetness.
Flavor
The flavor of coffee refers to the taste of the coffee itself. It’s often described in terms of its complexity, balance, and intensity. The flavor category on the coffee flavor wheel is divided into nine subcategories:
Bitter: This subcategory includes descriptors such as burnt, dark chocolate, and unsweetened cocoa. These are the flavors that are associated with bitterness.
Floral: This subcategory includes descriptors such as jasmine, lavender, and rose. These are the flavors that are associated with flowers.
Fruity: This subcategory includes descriptors such as berry, citrus, and tropical fruit. These are the flavors that are associated with fruit.
Nutty: This subcategory includes descriptors such as almond, hazelnut, and walnut. These are the flavors that are associated with nuts.
Roasted: This subcategory includes descriptors such as smoky, burnt, and charcoal. These are the flavors that are associated with the roasting process.
Spicy: This subcategory includes descriptors such as cinnamon, clove, and nutmeg. These are the flavors that are associated with spices.
Sour: This subcategory includes descriptors such as lemon, lime, and grapefruit. These are the flavors that are associated with acidity.
Sweet: This subcategory includes descriptors such as caramel, chocolate, and vanilla. These are the flavors that are associated with sweetness.
Umami: This subcategory includes descriptors such as beef broth, soy sauce, and mushrooms. These are the flavors that are associated with savory or meaty flavors.
Aftertaste
The aftertaste of coffee refers to the flavors and aromas that linger in your mouth after you’ve finished drinking the coffee. It’s often described in terms of its length, or how long the flavor and aroma persist after you’ve finished drinking the coffee. The aftertaste category on the coffee flavor wheel is divided into three subcategories:
Residual: This subcategory includes descriptors such as nutty, caramel, and chocolate. These are the flavors and aromas that linger in your mouth after you’ve finished drinking the coffee.
Short: This subcategory includes descriptors such as fleeting, quick, and dissipating. These are the flavors and aromas that disappear quickly after you’ve finished drinking the coffee.
Lingering: This subcategory includes descriptors such as lasting, persistent, and extended. These are the flavors and aromas that linger in your mouth for a long time after you’ve finished drinking the coffee.
Using the Coffee Flavor Wheel
So how can you use the coffee flavor wheel to describe the taste and aroma of coffee? First, start by smelling the coffee and trying to identify the aromas that you detect. Then take a sip of the coffee and pay attention to the flavors that you taste. Finally, note the aftertaste of the coffee and the flavors and aromas that linger in your mouth.
Once you’ve identified the aromas, flavors, and aftertaste of the coffee, consult the coffee flavor wheel to find descriptors that match what you’ve tasted and smelled. This can help you communicate your impressions of the coffee to others, whether you’re discussing it with friends, writing a review, or ordering coffee from a barista.
If you are looking for specialty coffee importers in the USA, call Keffa Coffee at 877-213-8565. Founded in 2006 by owner Samuel Demisse, Keffa understands that every new business needs someone to believe in them. They work with roasters of all sizes; those who are brand new, and those who are well-versed.
Keffa Coffee 